Cherry-Rhubarb Cobbler

• 2 Tbsp. quick cooking tapioca
• 3/4 c. sugar
• 1/4 tsp. salt
• 1 1/2 c. syrup packed cherries
• 1 1/2 c. rhubarb
• 1 c. cherry juice
• 1 1/2 c. sifted flour
• 2 tsp. double-acting baking powder
• 2 Tbsp. sugar
• 1/2 c. shortening
• 1/2 c. milk
• 2 Tbsp. butter

1. Drain cherries; save juice.
2. Drain rhubarb.
3. Combine tapioca, sugar, salt, cherries, juice and rhubarb in saucepan.
4. Cook and stir over medium heat until mixture comes to a boil; remove from heat.
5. Combine sifted flour, baking powder, sugar and salt; sift together.
6. Cut in shortening.
7. Add milk gradually, stirring, until soft dough is formed.
8. Turn out on lightly floured board; knead 30 seconds or enough to shape.
9. Roll dough to fit dish; make several cuts near center.
10. Pour mixture into greased 11 x 7 x 2-inch baking dish; dot with butter.
11. Cover with dough.
12. Bake at 425u0b0 for 20 to 30 minutes.
13. Sprinkle with confectioners sugar.
14. Use cream, if desired.

tapioca, sugar, salt, syrup packed cherries, rhubarb, cherry juice, flour, doubleacting baking powder, sugar, shortening, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433410 (may not work)